Mushroom Free Classic Almond Flour Bread
There is something deeply satisfying about pulling a golden, fragrant loaf out of the oven, and this almond flour version delivers that moment every single time. Built entirely from pantry staples — blanched almond flour, eggs, butter, a splash of apple cider vinegar, and a touch of honey — it is completely free from fungi or fungal-derived ingredients, so you can bake and eat with total confidence. The apple cider vinegar works with the baking soda to give the loaf a gentle lift, which is exactly what you need when you are working without wheat. The batter comes together thick and dense, and after 35 to 40 minutes in the oven it emerges with a deep golden crust and a firm, sliceable crumb that holds up beautifully. Patience pays off here — letting it cool fully on the rack means cleaner slices and a better texture throughout. Whether you are toasting it for breakfast, layering it with your favorite sandwich fillings, or just eating it warm with butter, this loaf punches well above its weight.
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Learn more →Ingredients
10 servings
- 3 cups blanched almond flour
- 1 tsp baking powder
- ½ tsp baking soda
- ½ tsp fine salt
- 4 large eggs
- ¼ cup unsalted butter, melted and cooled
- 1 tbsp apple cider vinegar
- 1 tsp honey
Instructions
- 1
Preheat the oven to 350°F (175°C). Line a 9x5-inch loaf pan with parchment paper, leaving an overhang on the long sides to use as handles.
- 2
Whisk together the almond flour, baking powder, baking soda, and salt in a large mixing bowl until evenly combined with no visible lumps.
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